Sucrose-induced abiotic stress improves the phytochemical profiles and bioactivities of mung bean sprouts.

Yu, Jaeeun; Lee, Hana; Heo, Huijin; Jeong, Heon Sang; Sung, Jeehye; Lee, Junsoo

Yu, Jaeeun; Lee, Hana; Heo, Huijin; Jeong, Heon Sang; Sung, Jeehye; Lee, Junsoo.

Afiliación

Yu J; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
Lee H; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
Heo H; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
Jeong HS; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea.
Sung J; Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk 36729, Korea. Electronic address: jeehye@andong.ac.kr.
Lee J; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk 28644, Korea. Electronic address: junsoo@chungbuk.ac.kr.

Food Chem ; 400: 134069, 2023 Jan 30.

Article en En | MEDLINE | ID: mdl-36108445

Asunto(s)

Fitosteroles; Vigna; Antioxidantes/farmacología; Flavonoides; Fitoquímicos/farmacología; Polifenoles; Estrés Fisiológico; Sacarosa; Vitaminas; Ácido gamma-Aminobutírico

Palabras clave

Antioxidant; Elicitor; Hepatoprotection; Mung bean sprout; Phytochemicals; Sucrose

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fitosteroles / Vigna Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido

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